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Butternut and chorizo salad


Butternut and chorizo salad

I am a big fan of one-pan dishes,  and this warm butternut salad is a firm favourite. It is quick and there is only one pan to wash afterward.  This salad can easily be a meal or a side dish to a lekker braai.

It is full of flavour, with oregano, smoked paprika, cumin, and chili. It has loads of different textures. I first made a variation of this recipe a few years ago from a recipe by Thomasina Miers, winner of the UK 2005 Masterchef competition. I love her restaurant group Wahaca in the UK and am still a huge fan.

You can adapt the recipe by using bacon or another sausage instead of chorizo which is not always readily available. But the chorizo does have a lovely smokey flavor which I love.  I increased the cooking time because it is super important that you cook the butternut until caramelized, so it should be slightly brown and crunchy at the edges. I also added feta for some extra saltiness.

I also cook the chorizo with butternut to add more flavour.

I have made this salad for a few friends and they always ask for the recipe.

To finish the salad off add rocket,spinach micro herbs, or whatever greenery you can find.


Butternut and chorizo salad

Other similar recipes on the blog are:

Broccoli and Chorizo salad

The most delicious pesto quinoa and baby marrow salad


Warm butternut and chorizo salad

Butternut and chorizo salad

  • Author: Ankie Niesing
  • Prep Time: 10 minutes
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 6 1x


Spicy one pan warm Butternut and chorizo salad. It is delicious, filling, and can be eaten as a meal or as a side salad. You can also play around with the ingredients and use bacon or sausages instead of chorizo. Or leave out the meat for a vegetarian option. The feta could also be replaced with goat’s cheese or shavings of parmesan.



1 small butternut or onion squash, deseeded and cut roughly into 5cm pieces

1 tsp flaked chilli flakes

1 tsp cumin seeds, ground

a small handful of oregano

olive oil

sea salt and black pepper

2 red onions, roughly sliced

a small punnet of baby tomatoes

a small bunch of coriander leaves, chopped

34 tbsp extra virgin olive oil

2 large chorizo cooking sausages, casings removed and sausages cut into long rounds

150g tinned borlotti beans

a small bag of baby spinach or rocket

100g feta/goats cheese or parmesan shavings


Preheat the oven to 190°C. Place the butternut in a tin, drizzle with olive oil and sprinkle the smoked paprika, cumin, salt and oregano over and massage over the butternut. Roast for about 20 minutes turning to coat them in the oil. Add the chorizo. Cook for another 20 minutes. The butternut should be brown and slightly crunchy on the edges and almost soft.

Meanwhile, pound the coriander leaves in a pestle and mortar with a pinch of salt until you have a green paste. Cover with the extra virgin olive oil and set aside.

Gently mix in the borlotti beans in with the butternut.  Gently place the tomatoes and feta cheese on top of the butternut and roast for another 10 minutes until the tomatoes start to burst and the feta gets crunchy and brown.

Drizzle the coriander oil over the butternut, add rocket or spinach to garnish




Ankie Niesing

Hi, I'm Ankie! Welcome to Wooden Spoon Kitchen, my pantry of life, love and health where we constantly stir laughter, learning, eating and cooking together!

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